Poached Lobster Tails, and Fried Oyster with Mango and Avocado Purée

Name: Poached Lobster Tails, and Fried Oyster with Mango and Avocado Purée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 avocados; 6 whole black peppercorns; 1 teaspoon cayenne; 2 dried bay leaves; 237 milliliters all-purpose flour; 1 clove garlic, minced; 5 Juice of key limes or 1 regular lime; 1 lemon, halved; 1 Tbsp freshly squeezed lemon juice; 1 Tbsp freshly squeezed lime juice; 2 kilograms lobster tails; 1 mango, peeled and diced; 12 oysters, shucked; 1 teaspoon paprika; 2 teaspoons fine sea salt, plus more to taste; 2 Tbsps sour cream; 3 Tbsps sugar; 3 Tbsps unsalted butter; 4 servings Vegetable oil for frying oysters; 4 liters water; 237 milliliters white wine

Poached Lobster Tails, and Fried Oyster with Mango and Avocado Purée requires approximately 45 minutes from start to finish. This pescatarian recipe serves 4. One serving contains 606 calories, 28g of protein, and 28g of fat. If you have wine, peppercorns, lime juice, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It works well as an expensive main course.

Instructions

In a blender or food processer, combine the mango, sugar, lemon and lime juice and process until smooth. Season to taste with salt, cover, and refrigerate until ready to use.

Ingredients you will need

Lime Juice

Lemon

Mango

Sugar

Salt

Equipment you will use

Blender

In a blender or food processer, combine the avocados, sour cream, key lime and lemon juice and process until smooth. Season to taste with salt, cover, and refrigerate until ready to use.

Ingredients you will need

Lemon Juice

Sour Cream

Avocado

Lime

Salt

Equipment you will use

Blender

In a large pot over moderately high heat, bring the water, wine, lemon halves, bay leaves, peppercorns, and salt to a boil.

Ingredients you will need

Peppercorns

Bay Leaves

Lemon

Water

Salt

Wine

Equipment you will use

Pot

Add the lobster tails and poach for 6 minutes then transfer to a large baking sheet to let cool. When cool enough to handle, crack open the lobster shells and remove the meat. Set aside while you fry the oysters.

Ingredients you will need

Lobster Tails

Lobster

Oysters

Pasta Shells

Meat

Equipment you will use

Baking Sheet

Line a large baking sheet with paper towels. Fill a heavy-bottomed medium saucepan with 1 inch of oil, leaving at least 3 inches between the oil and the top of the saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Sauce Pan

Heat the oil over moderately high heat until a deep-fry thermometer registers 350°F.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

In a small bowl, whisk together the flour, cayenne, paprika, and salt. Dredge the oysters in the flour mixture, shaking off any excess. Working in batches, fry the oysters, turning once, until golden brown, about 5 minutes.

Ingredients you will need

Ground Cayenne Pepper

Oysters

Paprika

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Transfer as done to the paper towel–lined baking sheet. Continue to fry the remaining oysters, returning the oil to 350°F between batches.

Ingredients you will need

Oysters

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

In a large sauté pan over moderate heat, melt the butter and garlic together.

Ingredients you will need

Butter

Garlic

Equipment you will use

Frying Pan

Add the lobster tail meat and sauté, basting with the melted butter, until heated through.

Ingredients you will need

Lobster Tails

Butter

Meat

Arrange 1 lobster tail and 3 oysters on each of 4 plates.

Ingredients you will need

Lobster Tails

Oysters

Serve with mango and avocado purées on the side.

Ingredients you will need

Avocado

Mango

Equipment

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. One wine you could try is Gilbert Picq Chablis. It has 4.5 out of 5 stars and a bottle costs about 30 dollars.